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In the fast-paced world we live in today, meal preparation often takes a backseat to our busy schedules. That’s where the beauty of sheet pan meals comes into play. These one-pan wonders have surged in popularity thanks to their convenience, ease of cleanup, and the ability to create a wholesome meal with minimal effort. Sheet pan dinners allow for a flavorful, balanced meal that can be prepared and cooked simultaneously, making them ideal for busy weeknights or family gatherings.

Maple Mustard Chicken Sheet Pan

Looking for a quick and delicious dinner idea? Try this Maple Mustard Chicken Sheet Pan recipe! Featuring juicy chicken thighs marinated in a sweet and tangy maple-Dijon sauce, this one-pan meal is perfect for busy weeknights. Paired with tender baby potatoes and vibrant green beans, it's both nutritious and easy to prepare. Get ready to enjoy a flavorful, wholesome meal that can be on the table in under an hour, with minimal cleanup required!
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup maple syrup

1/4 cup Dijon mustard

2 tablespoons soy sauce

2 tablespoons apple cider vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

Salt and pepper, to taste

1 pound baby potatoes, halved

2 cups green beans, trimmed

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven: Set your oven to 400°F (200°C).

    Prepare the marinade: In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, apple cider vinegar, garlic powder, onion powder, thyme, salt, and pepper until well combined.

      Marinate the chicken: Place the chicken thighs in a large resealable bag or a shallow dish, and pour half of the marinade over them. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours for maximum flavor.

        Prepare the vegetables: While the chicken marinates, toss the halved baby potatoes and trimmed green beans in a large bowl with olive oil, salt, and pepper. Make sure they are well coated.

          Arrange on the sheet pan: Line a large sheet pan with parchment paper for easy cleanup. Place the marinated chicken thighs in the center of the pan. Arrange the potatoes around the chicken and place the green beans on the side.

            Add the remaining marinade: Drizzle the remaining marinade over the chicken and vegetables, ensuring everything is evenly coated.

              Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender. If you want a crispy finish on the chicken, you can broil it for an additional 2-3 minutes at the end of the cooking time.

                Serve: Remove the pan from the oven, garnish with fresh parsley, and serve warm.

                  Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings